Banana Pancakes

Incredible buttermilk pancakes bursting with banana and cooked to perfection! These banana pancakes are light and fluffy and perfect with syrup and fresh berries.

Course Breakfast
Cuisine American
Keyword banana pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 pancakes
Calories 137 kcal


  • 3 tablespoons unsalted butter, melted and cooled
  • 1 cup mashed overripe bananas (~2-3 bananas)
  • 1 cup full-fat buttermilk
  • 1 large egg, lightly beaten
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups white all purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt (if using table salt or sensitive to salt, reduce to 1/4 teaspoon)
  • 1/2 teaspoon ground cinnamon (optional)
  • Serve with: sliced ripe bananas, pure maple syrup, whipped cream, crushed nuts, etc.


  1. BUTTER: Heat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Start by melting the butter and then setting in the fridge or aside at room temperature to cool. It should be at room temperature before adding to the wet ingredients.

  2. WET: In a small bowl add the bananas. Mash completely with a fork or beat with hand mixers until smooth. Measure and confirm you have exactly 1 level cup. Add back to bowl. Add buttermilk, lightly beaten egg, white sugar, and vanilla extract. Stir until combined. Once the butter is cooled to room temperature, drizzle into the other wet ingredients while stirring constantly until ingredients are combined.

  3. DRY: In another medium size bowl, add the flour, baking powder, salt, and cinnamon. Whisk until combined. Make a well in the dry ingredients. Pour the wet ingredients into the well. Mix ingredients until JUST barely combined and no flour streaks remain. Do not overmix! If you have the time, let batter stand at room temperature for 5-10 minutes.

  4. COOK: Heat a large skillet or griddle over medium-high heat (~300 degrees F). When hot, run the cold stick of remaining 3 tablespoons butter across the skillet/griddle (I like to hold butter with tongs to keep the heat away from my fingers). Lower the heat to medium-low and use a 1/4 cup measuring cup to scoop and drop pancake batter onto the skillet or griddle. Cook until surface of pancakes are firm underneath with some bubbles on the surface, about 1 to 2 minutes. Gently flip with a spatula and cook until browned on the other side, about 1 to 2 minutes more. Continue making pancakes until the batter is gone. (If the pancake or butter is burning, lower the heat.) Wipe griddle or skillet in between batches of pancakes with a paper towel or napkin (you don't want burned butter pancakes)

  5. COOK CONT.: As soon as you pull a pancake off the skillet/griddle place on the prepared pan with the cooling rack (the cooling rack keeps pancakes from getting soggy underneath!). Place the pan in the oven as you continue to cook more pancakes.

  6. SERVE: Serve pancakes as soon as possible topped with an extra pat of butter (optional) and your favorite syrup -- maple syrup is our favorite. Add a few extra slices of bananas, whipped cream, crushed almonds or walnuts, or whatever you'd like on your banana pancakes!